corn pancakes

corn pancakes

I have always been terrible at making pancakes.

I have never really understood why, but it has always been so, both pre and post vegan.  I produce sad, gluggy things that barely resemble the pancakes I remember. I like them light and fluffy.

I’ve finally worked out that it might be the flour I was using. I bake bread fairly often and I always have specialist high protein bread flour in the cupboard.  I’d been using this for the pancakes and it isn’t really right.  They need a softer, lower protein flour, so I recently made pancakes with some regular supermarket flour.

Not surprisingly they didn’t turn out sad at all, but light and fluffy, so I decided they deserved to be published. I mean look at them.They are gorgeous. If I sound a bit chuffed about them…that’s because I am.

I decided to take these in a Mexican direction so I topped them with some vegan butter and a salsa made from tomatoes, onion, coriander and avocado.

They also work as sweet pancakes, I ate the second lot with vegan butter and maple syrup.

I have finally conquered the pancake! 🙂

 

5.0 from 1 reviews
corn pancakes with salsa
 
prep time
cook time
total time
 
author:
recipe type: Breakfast
cuisine: Vegan
serves: 6 pancakes
ingredients
  • 1 cup plain flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 egg replacement (I used Orgran, but you could use flax seed emulsion or any other)
  • ½ cup almond or soy milk. You need enough to make a thick spoonable batter.You may need a bit more but don't make them too runny.
  • ¾ cup corn kernels (I used frozen, but fresh would be good)
For the salsa
  • 6 cherry tomatoes diced
  • ¼ avocado diced
  • 1 tsp finely diced onion
  • a pinch of salt
  • 1 tbs chopped coriander
instructions
  1. Mix the flour, baking powder and salt together in a large bowl.
  2. Mix the egg replacement and non dairy milk together and add to the flour mix.
  3. Stir until well combined.
  4. Fold in the corn kernels.
  5. Heat a heavy pan over medium heat and melt a mix of oil and vegan butter until it sizzles.
  6. Add scoops of batter to the pan, the pancakes should be about 3-4 inches across.
  7. Cook for 2-3 minutes until small bubbles appear in the top and start to burst, and the edges start to dry out a bit.
  8. Flip and cook for another 2 minutes on the other side.
  9. Mix the salsa ingredients together.
  10. Serve the pancakes with some vegan butter and the salsa.

 

5 comments

  1. Congratulations on your lovely pancakes, you should be proud! 😀

  2. Tash says:

    These sound delicious! I’m definitely trying these for lunch soon.

  3. Congratulations! I’ve been having mega pancake fails lately, using a recipe that gave me great successes in the past so I have to work out what I’m doing wrong. These look great!

  4. Well done! They look gorgeous and puffy!

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